Beetroot and Pink Peppercorn Gratin

Name: Beetroot and Pink Peppercorn Gratin
Yield: Serves 6 as a side
Ingredients: 175 g sourdough bread, sliced (best if slightly stale); 1 tbsp pink peppercorns, finely ground; 1 tbsp red wine vinegar; 1 tsp sunflower, rapeseed or olive oil; salt and black pepper; 800 g beetroot, peeled and cut into 2mm slices; 20 g cold butter, diced; 2 large garlic cloves, peeled; 400 ml double cream

Preparation info

Serves
6
as a side

Difficulty
Medium

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Comforting and colourful, this hearty gratin gets its mild warmth and fruity, spiced edge from the pink peppercorns. A food processor or mandolin will make quick work of the prep, otherwise settle down with a very sharp knife.

Ingredients

2 large garlic cloves, peeled
400 ml double cream
800 g

Stew
Side dish
Vegetarian

Method

Heat the oven to 180°C/Gas 4.

Lightly crush the garlic cloves with the flat of a knife and put them into a small pan with the cream. Slowly bring to a simmer and cook for